Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

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Made this the other night since we had a surplus of cilantro from the garden. It was really delicious! I didn't alter the recipe much - two serranos instead of one jalapeno gave it a nice kick, and I used star anise since that's what I had in the house. We always have a lot of zucchini and a lot of cilantro, so I think this will be in heavy rotation this summer!

Zucchini soup??? Kids were doubtful if not outright offended - and guess what - they had seconds!!
Used leftover grilled zucchini - like 4 or 5 and followed the recipe with one star anise since no fennel. OMG - amazing. Had some fun toppings on hand - corn chips, fried jalapenos and sour cream. This was incredible!

I used 4 medium red potatoes instead of the Yukon, 1 immense zucchini, didn't have fennel seeds so subbed star anise powder, and didn't have lime juice so used fresh lemon juice... also added spices like garlic powder, onion powder, cayenne pepper (I like things incredible spicy)... turned out great and is a great way to use the typically discarded cilantro stems since it's all blended anyway. Would make again.

I followed the recipe fairly closely,
but had to use 2 tbsp canned green chile
peppers instead of jalapeno and shallots
instead of green onions. I found it was
fabulous. It had a nice creamy texture
without the cream. It was easy to make
and perfect for a quick workday meal.
My family ate it up -- including my
daughter that doesn't like zucchini (but
has a very good sense of food
adventure).

excellent soup. i made a few substitutions through necessity: i didn't have fennel seeds so substituted raw fennel which i sauteed with the other veggies, and used ground chili pepper for the jalapeno which i didn't have as well. next time will use the pepper. this was quick easy and delicious. highly recommended.

Yum! It doesn't even need the broth. Water is fine. I added two ears of corn after pureeing (kernels cut off the cob, of course). Also sauteed a little left over prosciutto until crispy for topping. Dinner in 30 minutes!

I'm happily sharing this recipe with friends this holiday season. One adjustment, change chicken broth to vegetable broth so it's vegetarian friendly. I love that you can adjust the amount of potatoes, zuchinni, and peppers according to taste and it still comes out phenomenal.

I have been making this soup every summer for the last 3 years and it's
been a great hit with family and friends. Easy and incredibly delicious!
I made no adjustments, but have varied the amount of jalapeno depending on how spicy I wanted it.

This soup was outstanding. I am not
a huge fan of soup, but this was
definitely one of the best soups
I've ever eaten. Not only is it easy
to make, low cal, and vegan if you
use Earth Balance buttery spread -
it also uses up all the abundant
summer squash from the garden! I'm
sure I will be making this often in
late summer.

Delicious!
Lots of zucchini in the garden lead me in search of a different recipe (one can only consume so much zucchini bread!). This was fantastic and easy. Will definitely make it again and pass along the link.

Loved this! So easy and rich and delicious. I read through the reviews and took some of their advice: add sour cream at the end, more jalapeno, more lime juice, extra herbs. I sauteed some pancetta and sage to sprinkle on top. I also used less butter and missed nothing.

Fabulous! I used
leek - probably
twice as much as
onion called for.
Used half beef and
part chicken stock.
Added salt and
pepper in the saute
process. Added some
fresh rosemary,
thyme, and a little
sage. Used two
garlic cloves in
first step. Added
sour cream after
pureeing. Maybe
half a cup. Oh, and
added half a carrot,
a little fresh
broccoli, and a stem
of celery. So good.
This is a very
versatile soup.
Don't be afraid to
add and/or adjust.
Chunks of Black
Forest Ham would be
yummy.

I made this to use up some extra seasonal zucchinis. The soup was very quick to make and it has a great refreshing taste - perfect for summer. I used a generous amount of cilantro, which really perks it up.

This is really refreshing during the hot part
of the summer. I used half the butter, twice the cilantro, and substituted crushed caraway seeds for the fennel. Also, I upped the jalapeno to increase spiciness. I noticed the flavors to have deepened a lot the next day.

I definitely enjoyed this soup! It is fresh,
light, and sings of summer. I served
potato rosemary bread, spinach salad,
and a crisp sauv blanc along side for a
light dinner. Also, I used a leek instead of
green onions since green onions were
(eek!) $2.50 per bunch and leeks were
1.50/lb... this worked just fine.